Description
This creamy sun-dried tomato pasta is a rich and flavorful dish combining al dente pasta with a luscious sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. Enhanced by fresh basil and subtle heat from red pepper flakes, this meal is perfect for a comforting weeknight dinner or an elegant gathering.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta of your choice (such as penne or fettuccine)
Sauce
- 1 tablespoon olive oil
- 1 cup (150g) sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup (100g) grated Parmesan cheese
- 1/4 cup (60ml) fresh basil leaves, chopped
Garnish
- Extra grated Parmesan cheese
- Fresh basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside.
- Sauté sun-dried tomatoes and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and minced garlic, sautéing for 1-2 minutes until fragrant but not browned.
- Simmer the sauce: Pour in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 3-4 minutes to blend the flavors and thicken slightly.
- Season the sauce: Add red pepper flakes (if using), salt, and freshly ground black pepper. Adjust the seasonings according to your taste preferences.
- Add Parmesan cheese: Stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce becomes creamy and smooth.
- Toss pasta in sauce: Add the cooked pasta to the skillet. Toss well to coat every piece of pasta with the creamy sun-dried tomato sauce. Cook together for an additional 2-3 minutes over low heat until heated through.
- Add fresh basil: Stir in the chopped fresh basil, reserving some leaves for garnish to preserve their vibrant color and flavor.
- Serve: Plate the pasta hot, garnishing with more grated Parmesan cheese and fresh basil leaves to elevate presentation and aroma.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
